The Saucebilities Are Endless

Learn as Chef Mark Garcia shows you how to create intriguing sauces featuring fresh avocados.

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AVOCADO SAUCES VIDEOS

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AVOCADO SAUCE RECIPES

  • Avocado Remoulade

    Serves 24

    In a blender, place 1 1/2 cups diced Avocados From Mexico, 1/3 cup milk, 3 Tbsp. lemon juice, 1/4 cup cornichons, 1/4 cup capers, 3 Tbsp. Dijon mustard, 1 Tbsp. Old Bay seasoning, 1 tsp. salt, and 2 Tbsp. granulated sugar. Process until thoroughly combined. Remove from blender and whisk in 1 cup mayonnaise.Store and refrigerate until service.

  • Feta-almond avocado spread

    Serves 24

    In a food processor, purée 1/4 cup toasted almonds, 1 cup diced Avocados From Mexico, 1/2 cup crumbled feta cheese, 1 Tbsp. lemon juice, and 1 tsp. salt. Process until well combined. Cover and store until service.

  • Avocado giardiniera

    Serves 24

    In a large bowl, combine 6 cups prepared giardiniera relish and 2 peeled, pitted, and 1/4”-diced Avocados From Mexico until completely incorporated. Store and refrigerate until service.

  • Bloody mary avocado salsa

    Serves 24

    In a large bowl, place 4 Tbsp. quartered cherry tomatoes; 2 Tbsp. each diced cucumbers, diced celery, diced radishes, and diced white onion; 3 Tbsp. diced Avocados From Mexico; 1 Tbsp. each diced jalapeño and freshly squeezed lime juice; 1 tsp. horseradish; and 1/2 cup prepared Bloody Mary mix. Toss until well combined and season to taste. Store and refrigerate until service.

  • Chunky guacamole

    Serves 24

    In a large bowl, mash 6 peeled, pitted Avocados From Mexico, leaving some chunks intact. Add 3/4 cup each diced red onion and chopped fresh cilantro; 1 large tomato, seeded and roughly chopped; 1 minced jalapeño; 1 1/2 tsp. minced garlic; 3 Tbsp. fresh lime juice. Mix gently until combined. Season to taste with kosher salt and pepper Store and refrigerate until service.

  • Bread-and-butter pickled avocados

    Serves 24

    In a medium pot, combine 2 cups water, 1 cup granulated sugar, 2 Tbsp. salt, 1/4 cup pickling spice, and 1 Tbsp. turmeric. Heat until sugar is dissolved. Add 2 cups apple cider vinegar and let cool slightly. Place 5 peeled, pitted, and 1/2”-diced Avocados From Mexico in a large bowl. Carefully pour brine over avocados, cover, and refrigerate at least 2 hours prior to service.

  • Double garlic avocado aioli

    Serves 24

    In a food processor, purée 1/2 cup diced Avocados From Mexico. Add 1 cup mayonnaise, 1 Tbsp. each chopped garlic and fresh chopped garlic roasted, and 1 tsp. salt. Process until well combined. Store and refrigerate until service.

  • Charred corn & avocado relish

    Serves 24

    In a large bowl, place 6 Tbsp. fire-roasted corn; 2 Tbsp. each roughly chopped jalapeños, red onion, and quartered cherry tomatoes; 4 Tbsp. diced Avocados From Mexico; 1 Tbsp. each freshly squeezed lime juice and olive oil; and 1/2 tsp. salt. Toss until well combined. Store and refrigerate until service.

  • Avocado walnut pesto

    Serves 24

    In a food processor, place 2 peeled pitted Avocados From Mexico, 4 cups each basil and leaves, 1 cup halved walnuts, 1 Tbsp. minced garlic, 1/2 cup roughly chopped shallots, 1/4 cup red wine vinegar, 1 tsp. kosher salt, 1/2 tsp. ground black pepper, and 1/2 cup olive oil. Process until well combined. Store and refrigerate until service, up to 72 hours.

  • Avocado-pear chutney

    Serves 24

    In a large pot, place 4 peeled, cored, and diced Bosc pears. Add 2 minced shallots and 2 Tbsp. olive oil. Sauté over medium heat until shallots are translucent. Add 1/2 cup each water and diced dried apricots, 1/4 cup each honey and whole-grain mustard, and reduce heat to low. Simmer 20 minutes until water is absorbed and fruit is soft. Remove from heat and add 2 Tbsp. champagne vinegar. Season to taste with salt and pepper. When cool, stir in 4 peeled, pitted, and diced Avocados From Mexico. Store and refrigerate until service.

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